Moist Tofu Cornbread

1. Preheat oven to 350F. Spray or oil a 9 x 5-inch loaf pan.

2. In a large bowl, combine cornmeal, flour, baking powder, salt and rosemary;  mix well.
3. In another bowl, squeeze the tofu through your hands until it is the consistency of scrambled eggs. Stir in the oil and 1 cup water. Add tto the dry ingredients and stir just until moistened (the batter will be very dry).
4. Spoon batter into  prepared pan, and bake 45 – 50 minutes, until a knife inserted comes out clean. Cool in the pan  about 10 minutes, then rap the pan sharply to remove  bread. Let cool on a rack at least another 20 minutes before slicing. Makes 1 loaf.

Recipe by Didi Emmons.